Grandma's currant pound cake

Yield: 12 Servings

Measure Ingredient
1½ cup Currants
1 pounds Margarine or butter
2 cups Sugar
1 teaspoon Mace
9 xes Eggs, separated
4¼ cup All-purpose flour, sifted
1 teaspoon Lemon extract
1 teaspoon Vanilla

Rinse Currants in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy. Add to butter mixture and blend well.

Add one half of the flour and mix until smooth. Add remainder of flour and mix until smooth again. Fold in stiffly beaten egg whites.

Pour into 2 paper lined loaf pans (9"x4"x2½") and bake at 350=F8F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center.

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